Pasta Aglio Olio goes to Japan in this classic dish with a twist.
Ingredients:
- 1 lb of DeLallo Linguine
- 5 cloves of garlic, slightly smashed to release their fragrance
- 4 tablespoons of DeLallo Extra Virgin Olive Oil
- dry chili (about 1 teaspoon)
- soy sauce, about 1 Tablespoon per serving
Directions:
Bring a large pot of water to a boil. Add salt and then the
spaghetti to the boiling water. Set a pan, large enough to easily hold
a pound of pasta, on a medium-high flame and add the extra virgin olive
oil.
The next step is very simple but it must be done well: as
soon as the oil gets hot, add the garlic, wait a few seconds, and then
as soon as the garlic becomes blonde (we say "biondo" in Italian) -
that is, just before it becomes brown - add the chili. It has to
sizzle. Add a good bit of the boiling water from the pasta pot and set
aside until the pasta is ready. Remove the large cloves of garlic if
you prefer.
Cook your pasta very al dente and drain. Immediately
add the drained pasta to the hot sauce pan and toss to
coat well. Add a couple spoonfuls of pasta water to moisten the sauce.
Serve in bowls, and drizzle with soy sauce.
Note: The secret of this recipe is to avoid
browning the garlic and being careful not to overcook the spaghetti. Be
generous with the chili…if you can take it. Normally no grated cheese
is needed.
Serves 6  Send to friend  Printer-friendly version
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